4 skinless, boneless chicken breasts
2 tbs olive oil
1 cup chopped carrot
1 large onion, diced
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
25 to 30 snow peas, tips cut off and halved
1 can baby corn, cut in half
2 cups bean sprouts, washed and well dried.
1 ½ tbs 5 spice1 tbs honey
1 tsp GF soy sauce (or equivalent)
½ cup GF chicken broth
2 tsp tapioca flour
Cut the chicken breasts into bite sized pieces and cook in oil, on medium-high in a large wok.
Once chicken is cooked, add carrots.
Cook for about 5 minutes.
Add remaining vegetables except bean sprouts.
Cook another 5 minutes.
While that is cooking, blend together the 5 spice, honey, soy sauce, broth, and tapioca flour.
Pour liquid and over top of the vegetables and toss in the bean sprouts.
Mix well and keep cooking until heated through.
Vegetables should not be soft.
Serve over a bed of brown rice.